Render a couple or three slices of bacon in a medium pot till crisp then remove the bacon to towels; save most of the rendered fat separately. Add a little evoo to the remaining fat in the pot and add some minced onion. Cook till caramelized then add a little minced or pressed garlic and some minced fresh thyme leaves and cook just till the garlic is fragrant, maybe 45 seconds. Add a splash of white wine and a little white pepper and cook till the wine has almost totally evaporated.
Add a couple cups of peas to the pot with water to cover. Bring to a simmer then cook till the beans are very tender, maintaining the water level.
Strain the contents of the pot, reserving the cooking water. Crumble the reserved crisp bacon and add to the peas along with some of the reserved bacon fat. Purée very well in a blender, in batches if necessary, adding some of the reserved cooking water, as needed, so the peas purée well as the consistency is smooth and spreadable. (Force through a sieve for a very smooth finish, if desired.) Taste and adjust salt, pepper and add more bacon fat of you wish.
Remove to a bowl and sprinkle well with minced scallion (white and light green parts only) or minced chive. Serve warm or at room temp with freshly grilled bread on the side, or with crackers, breadsticks or crudités.
